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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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This soup is great as an appetizer. I like to put it in a crock pot and set it out for my guess to enjoy while Thanksgiving dinner is being per paired. Ingredients:
1 large butternut squash (peeled and cubed) |
1 apple (any kind peeled and cubed) |
1 pear (any kind peeled and cubed) |
1 medium onion (chopped) |
1/2 cup butter |
32 ounces chicken stock |
4 cups apple juice |
1 quart heavy whipping cream |
ground nutmeg |
ground cinnamon |
salt |
Directions:
1. >Preheat oven to 400 degrees.
2. >In a 12''9' baking dish combine squash, apples and pears. Scatter evenly throughout dish. Cut and cube 1/2 stick butter and scatter evenly throughout dish. Pour 4 cups or so of apple juice over squash, fruit and butter. The idea is to fill the dish half way with the apple juice. Sprinkler a genres amount of nutmeg and cinnamon over squash and fruit. Cover and bake for 1hr or until squash and fruit is very soft.
3. >In a large pot add onion and the rest of the butter. Sweat the onion (saute until onion is soft and translucent). Add everything in the backing dish including the apple juice. Add chicken stock and bring to a bowel.
4. >Add everything to a blender and pure.
5. >Once everything is is blended and added back to the pot add heavy whipping cream.
6. >Add salt, nutmeg and cinnamon to taste and enjoy!
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